A classic beginner’s guide to basic home fermentation of just about anything, Basic Fermentation (3rd ed.) is a great resource by one of the world’s foremost experts on the topic. With inspiring, easy-to-read instructions and all new step-by-step colour photography, readers can get started in minutes making anything fermentable – from cheese and yogurt to kimchi and miso, sourdough bread to Ethiopian injera, and more. Who knew that making tasty, healthy fermented foods could be so easy?
Award-winning author Sandor Katz’s other books have sold over 200,000 copies each, and this book alone has sold over 48,000 copies in previous editions. With a new name, new format, and new photography, this edition of the popular fermentation beginner’s guide is “highly recommended for anyone with curiosity, taste buds, and patience.” (Roctober Magazine)
“Genius! Americans are suffering from yucky guts and this book [Basic Fermentation] teaches us how to fix ‘em … simple and basic!” – Joli Forbes, Bamboo Family Magazine
Buy Basic Fermentation.
Author bio: Sandor Katz is a herbalist, activist, writer, builder, craftsperson, and fermentation expert. He lives with AIDS in an intentional queer community in Tennessee, and considers fermented foods an important part of his healing. Check out his website at: www.wildfermentation.com
Microcosm Publishing, based in Portland, Oregon, has developed a reputation for teaching self-empowerment, showing hidden histories, and fostering creativity. For more information and book ordering, visit: www.micropublishing.com
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